Easy Coffee Chocolate Cake – Moist, Rich, with Coffee Buttercream! (1 Hour Prep Time)
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Easy Coffee Chocolate Cake: The Ultimate Dessert for Coffee and Chocolate Lovers
This is the best Coffee Chocolate Cake ever! Three layers of incredibly moist and delicious chocolate cake sandwiched together with a smooth coffee buttercream that will send you straight to dessert paradise. This coffee chocolate cake recipe is for any coffee and chocolate fans! This cake has incredible soft and moist chocolate cake layers covered with a most delicious coffee buttercream. This recipe uses the best chocolate cake recipe and this moist chocolate coffee cake will a new favorite! The coffee in the cake batter doesn’t make it taste like coffee; it actually enhances and deepens the chocolate flavor, making it incredibly rich. The real star for coffee lovers is the smooth, creamy, intensely flavorful coffee buttercream that perfectly complements the chocolate. For another decadent chocolate creation, try our Chocolate Fudge Cake.
Why You’ll Love This Coffee Chocolate Cake Recipe
- Incredibly Moist Chocolate Cake Layers: This recipe yields the softest, most tender chocolate cake you’ll ever make.
- Dreamy Coffee Buttercream: Smooth, creamy, and packed with rich coffee flavor – a coffee lover’s dream frosting.
- Perfect Flavor Pairing: The deep chocolate and bold coffee are a match made in dessert heaven.
- A Showstopper Cake: Beautiful, impressive, and perfect for birthdays, celebrations, or any special occasion.
- Make-Ahead Friendly: Each component can be prepared in advance for stress-free assembly.
Your Simple Ingredients for the Perfect Coffee Chocolate Cake
For the Chocolate Cake Layers:
- 360 g black coffee (freshly brewed, or 2 tsp instant coffee dissolved in 360g water)
- 360 g all-purpose flour
- 2 tablespoons cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder (high-quality recommended)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 165 g vegetable oil (flavorless, like canola)
- 270 g sour cream (14-18% fat, room temperature)
- 3 large eggs (room temperature)
- 3 teaspoons vanilla extract
For the Coffee Buttercream:
- 400 g unsalted butter, room temperature
- 660 g powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-2½ tablespoons black coffee, cooled to room temperature
- 1 tablespoon instant espresso powder (optional, for more intense coffee flavor)
Pro Tip: The Secret to an Ultra-Moist Cake
The combination of hot coffee, oil, and sour cream is the secret to this cake’s incredibly moist and tender crumb. The hot coffee helps bloom the cocoa powder, deepening the chocolate flavor, while the oil and sour cream add unparalleled moisture and a velvety texture. Don’t skip the sour cream!
How to Make Perfect Coffee Chocolate Cake
Phase 1: Prepare and Preheat
Preheat and Line Pans: Preheat your oven to 170°C (340°F) conventional (not fan-forced). Line three 8-inch (20cm) round cake pans with parchment paper rounds and lightly grease the sides.
Prepare Coffee: Brew your coffee and measure out 360g. Set it aside to cool slightly while you prepare the other ingredients.
Phase 2: Make the Chocolate Cake Batter
Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir gently to combine.
Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and the slightly cooled coffee. Whisk until well combined, being careful not to over-mix the eggs.
Combine Batter: Slowly pour the wet ingredients into the bowl of dry ingredients, gently stirring with a spatula or whisk as you pour. Mix just until all ingredients are combined and there are no lumps. Be careful not to overmix.
Phase 3: Bake the Cake Layers
Divide and Bake: Evenly divide the cake batter among the three prepared pans. Bake for 28-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in their pans on a wire rack for about 5-10 minutes. Then, carefully turn them out onto the wire rack to cool completely.
Phase 4: Make the Coffee Buttercream
Prepare Coffee Mixture: In a small cup, combine the cooled black coffee with the instant espresso powder (if using). Stir until dissolved. Sift the powdered sugar and set aside.
Whip the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter on medium-high speed for 4 minutes. Scrape down the sides of the bowl, then beat for an additional 2 minutes until the butter is very pale, light, and fluffy.
Add Sugar and Coffee: Add the sifted powdered sugar, vanilla extract, and the coffee mixture in two additions, mixing well after each addition until fully incorporated and smooth.
Final Whip: Scrape down the sides of the bowl one last time and give the buttercream a final mix for 2 minutes until it’s silky smooth and ready to use.
Phase 5: Assemble the Cake
Level the Cake Layers: Using a serrated knife, carefully trim the very tops off the cooled cake layers to create a flat, even surface.
First Layer: Place the first cake layer on your serving plate or cake stand. Add about 3 big scoops of coffee buttercream and use an offset spatula to spread it into an even layer.
Repeat: Place the second cake layer on top, and repeat the process with another layer of buttercream. Top with the third cake layer.
Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in any crumbs. This is the crumb coat. Chill the cake for about 15-20 minutes to set the crumb coat.
Final Frost: Use the remaining buttercream to frost the cake smoothly and evenly. Decorate as desired.
Pro Tips & Easy Variations for Your Mocha Cake
- Use a Kitchen Scale: For the most accurate and consistent results, especially with baking, using a kitchen scale in grams is highly recommended.
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smooth, emulsified batter and buttercream.
- Don’t Overmix the Batter: Overmixing can develop the gluten and result in a tough cake. Mix just until combined.
- Light vs. Dark Pans: Light-colored aluminum pans are best for even, gentle baking. Dark pans can absorb more heat and may lead to a darker, potentially drier crust.
- Make-Ahead: Bake the cake layers a day ahead, wrap them tightly in plastic wrap, and freeze. Make the buttercream and store it at room temperature. Assemble the next day for a stress-free process.
Serving Suggestions for the Ultimate Dessert
This cake is spectacular on its own, but it’s even better with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla bean ice cream. It’s the perfect centerpiece for birthdays, anniversaries, dinner parties, or any celebration where you want to impress.
Nutrition Information
(Approximate per serving, based on 12 servings) Calories: 914, Fat: 47g, Carbohydrates: 122g, Protein: 7g, Sugar: 92g. A rich, decadent, special-occasion dessert.
Storage & Make-Ahead Instructions
- Store at Room Temperature: Store the assembled cake in an airtight cake container or covered with plastic wrap at room temperature for up to 3 days.
- Refrigerate: You can refrigerate the cake, but be sure to bring it back to room temperature before serving for the best flavor and texture.
- Freeze Cake Layers: Baked and cooled cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw at room temperature before assembling.
- Make Buttercream Ahead: Coffee buttercream can be made ahead and stored in an airtight container at room temperature for a day or two. Before using, give it a good mix with your mixer to restore its silky texture.
Your Coffee Chocolate Cake Questions Answered
- Can I replace the sour cream with something else?
- Yes, you can substitute it 1:1 with full-fat Greek yogurt for a similar texture and moisture.
- Can I make this cake a day ahead?
- Absolutely! This is a great make-ahead recipe. You can bake the cake layers and make the buttercream the day before. Store the cake layers in the freezer and the buttercream at room temperature. The next day, simply assemble and frost.
- When do I know when a cake layer is done?
- Use a cake tester or a toothpick. Insert it into the center of the cake; if it comes out clean or with just a few moist crumbs (not wet batter), the cake is done.
- Can I make this into a two-layer cake?
- Yes, you can bake the batter in two 9-inch pans. The baking time may be slightly longer, so use the toothpick test to check for doneness.
- Is the coffee flavor very strong?
- The coffee in the cake batter enhances the chocolate flavor without making it taste like coffee. The coffee buttercream has a distinct, delicious coffee flavor that is perfectly balanced with the sweetness. You can adjust the intensity by adding more or less instant espresso powder.
More Incredible Decadent Dessert Recipes to Try
If you love this rich and flavorful cake, you’ll adore our other decadent dessert creations. Our Heart Shaped Brownies is another chocolate lover’s dream, and our Raspberry White Chocolate Lava Cakes are perfect for a special occasion.
The Story Behind This Perfect Pairing
Coffee Chocolate Cake is a beautiful testament to the magic of flavor synergy. It celebrates the classic, beloved pairing of rich, deep chocolate and bold, aromatic coffee. This recipe understands that coffee doesn’t just add its own flavor; it actually enhances and deepens the taste of chocolate, making it taste even more chocolaty. The result is a cake of incredible depth and complexity, with moist, tender layers that are perfectly complemented by a smooth, creamy, intensely flavorful coffee buttercream. It’s a dessert designed to delight both coffee enthusiasts and chocolate lovers, proving that some combinations are truly meant to be. This wonderfully perfected and delicious recipe is inspired by the version shared on Julie Marie Eats.
Pin This Decadent Recipe For Your Next Celebration!
This coffee chocolate cake is guaranteed to be a showstopper. Save this image to your “Cake Recipes” or “Desserts” Pinterest board so you always have this impressive recipe ready. Did you make this beautiful, rich cake? We’d love to see your creation – tag us in your photos!
Coffee Chocolate Cake
Equipment
- Stand Mixer with Paddle Attachment For making the buttercream.
- 3x 8-inch Round Cake Pans For baking the cake layers.
- Offset Spatula For spreading frosting evenly.
- Wire Cooling Rack For cooling cake layers.
Ingredients
- 360 g black coffee (freshly brewed or 2 tsp instant dissolved)
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- 165 g vegetable oil
- 270 g sour cream (14-18%), room temperature
- 3 large eggs, room temperature
- 3 tsp vanilla extract
- 400 g unsalted butter, room temperature
- 660 g powdered sugar, sifted
- 2 tsp vanilla extract (for buttercream)
- 2.5 tbsp black coffee, cooled to room temperature
- 1 tbsp instant espresso powder (optional)
Instructions
- Preheat oven to 170°C (340°F). Line three 8-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
- In a separate bowl, whisk together oil, sour cream, eggs, vanilla, and cooled coffee until combined.
- Slowly pour wet ingredients into dry, stirring gently until just combined and no lumps remain. Do not overmix.
- Divide batter evenly among prepared pans. Bake for 28-30 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For buttercream: Beat butter for 4 minutes, scrape down, then beat another 2 minutes until light and fluffy. Add powdered sugar, vanilla, and coffee mixture in two additions, mixing well after each. Beat for a final 2 minutes until smooth.
- Level cake layers. Place one layer on serving plate, top with frosting, and spread evenly. Repeat with remaining layers. Apply a thin crumb coat, chill, then frost with remaining buttercream. Decorate as desired.
